Slow-Cooker Beef Pot Roast Soup

Enjoy all the satisfying flavors of beef Pot Roast in a soup. Take a short cut with frozen vegetables for an easy to make meal.

HIGH 5 to 6 hours or on LOW 8 to 9 hours

Makes 6 servings

Soup

Slow-Cooker Beef Pot Roast Soup

Ingredients

1 beef Shoulder Roast Boneless (2-1/2 pounds)

2 cups chopped onions

1 can (14-1/2 ounces) diced tomatoes with green peppers and onions

1 cup frozen hash brown potatoes (cubes)

1 cup beef broth

1 tablespoon minced garlic

1 teaspoon dried thyme leaves

1/2 teaspoon salt

1/4 teaspoon pepper

2 cups broccoli slaw

1/2 cup frozen peas

Instructions

Cut beef Shoulder Roast into 12 equal pieces. Place in 4-1/2 to 5-1/2-quart slow cooker. Add onions, tomatoes, potatoes, broth, garlic, thyme, salt and pepper. Cover and cook on HIGH 5 to 6 hours or on LOW 8 to 9 hours or until beef is fork-tender. (No stirring is necessary during cooking.)